||Energy created with oxygen, or in the presence of oxygen.
||Energy created without oxygen, or in the absence of oxygen.
||A group of compounds containing carbon, hydrogen, and oxygen; comprising all the sugars (glucose, glycogen, starch, fiber, cellulose, and saccharides).
||Triglycerides; a combination, or ester of three fatty acids and glycerol.
||A place where bones meet and are connected by ligament to each other and by tendons to the muscle.
||A class of fats or fat like substances characterized by their insolubility in water and solubility in fat solvents, fatty acids, phospholipids, and cholesterol are important lipids in
||Substances found in food that provide energy, promote growth and repair of tissues, and regulate metabolism.
||An excessive accumulation of body fat; usually reserved for those individuals who are 20-30 percent or more above the average weight for their size.
||Any one of a group of complex organic compounds containing nitrogen; formed from various combinations of amino acids.
||The most prevalent type of muscle in the body; usually anchored to bone to carry out voluntary movement.